When I was a kid I hated broccoli until I tried it with cheese, then I was hooked and used to eat it every time we had leftover broccoli. As an adult, I still love the combination. This dish took less than fifteen minutes to make. I had a bag of this frozen broccoli-cauliflower riced veggies from Green Giant, and some chicken and I knew this would be a winning combo. This would work fine with any type of riced veggie, although I personally think the broccoli made the dish. If you can’t find riced broccoli or cauliflower, you can also make it yourself by pulsing peeled broccoli stems and cauliflower florets in small batches in a food processor until is resembles rice. You can easily double this for four and make it in a larger skillet.

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113 comments

Made this tonight, everybody loved it. Made a few changes. I used cauliflower rice but cut up broccoli florets into mixture. I also added cream cheese to make it creamier. I used full fat cream cheese because of Keto, but you could use low fat. Once cream cheese blended in, I dumped it into a baking dish and topped with cheese. Baked uncovered at 375 for 20 minutes.

Made this today for lunch. I didn’t have the frozen vegetables as I usually only have fresh so I just riced them in my food processor and used rotisserie chicken. I did add more spices also. The only problem I have with many of Gina’s recipes is that I cannot find reduced fat cheese, so I end of with part skim mozzarella If anyone knows where to get this in the Seattle area I would appreciate letting me know, I go there often to visit family. .

Everyone in the fam loved this! Usually I only rate recipes if I’ve made it exactly as written, but I did embellish this recipe a little based on earlier reviews. I used way more garlic powder, pepper and garlic than the recipe stated. Also, I sprinkled on creole seasoning and adobo seasoning on the veggie rice as it was cooking, before putting the chicken back in the pan. I also cooked the veggie rice longer than stated, so there was a little browning on the cauliflower and broccoli. Usually I don’t care for cauliflower rice, but this was DELICIOUS! Maybe the addition of the broccoli helped my taste buds. My daughter already asked if she could have this in her lunch tomorrow; she said it’s one of her new favorites. I definitely needed to double the recipe to feed four of us.

I came across SkinnyTaste a few months ago. Next week’s meals will be all SkinnyTatste! I made this tonight and used all ingredients except the chicken. I am a vegetarian and used Gardein Crispy 7 Grain Tenders. Came out amazing!

The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

Quick question – i couldn’t find the riced cauliflower / broccoli mix so just got the riced cauliflower and then a separate bag of frozen broccoli florets… could i just toss in the some of the frozen broccoli florets as i’m cooking the rice in the skillet or do i need to put in food processor? really trying to cut out time / my family likes broccoli so fine with big chunks of broccoli in it. thanks so much in advance!

i found this to be a little too dry, and missing something. So, I added about 1/4 cup of salsa verde, about 1/4 cup of cream cheese, and about 1/4 cup of sour cream. I added about 6 oz of cheddar cheese, shredded, and poured it in a casserole dish and now have it in the oven. it looks so good! Next time, I plan on making a creamy, garlic sauce and pouring over it, instead. YUM! Thanks for the recipe.

LOVE this idea because cheese! I made my own cauliflower rice using the cilantro lime cauliflower rice recipe and added in tomatoes and jalapenos. Also added hot Mexican chili powder to liven up the chicken. Overall, great recipe!

I made this recipe on Saturday using fresh riced broccoli and cauliflower that I riced myself in my food processor. It was good, but it needed something. Not sure what. Maybe some light alfredo sauce? I will make it again but maybe just the veggies as a side to chicken or something with more flavour. It certainly was fast and easy which I appreciated.

I doubled the recipe, in Canada so far we only have 2 kinds of gr even giant Riced veggies we have cauliflower and cauliflower medley (which has peas and bits of carrot) I used one bag of each type. I was skepticism because it is so simple but it is delicious! I would make this every week!! I don’t miss the carbs one bit. Thanks so much Gina!

Delicious, easy and fast! I used a 12oz bag of fresh broccoli and cauliflower (instead of the frozen) and used my food processor to rice it. Didn’t like quite like rice, but it still tasted good. I also added sauteed mushrooms. Definitely a make-again dinner!

I read the feedback about it being bland so I added more garlic powder and some red pepper. I also used shredded chicken I had made in the crockpot. I just added it at the end before the cheese. I liked that consistency better. I had tried riced cauliflower before and didn’t like it at all, but this was good! Will definitely make it again, maybe add some zucchini towards the end. It’s my favorite vegetable.

This was a great dish! My kids didn’t even realize that the “rice” was actually a vegetable. The cheese makes all the difference. I enjoyed it as well and so did my husband. Would recommend for picky kids!

Made this tonight, and doubled the recipe – so easy, filling, and delicious! (I did sub in a bag of steamed broccoli/cauliflower florets for the second riced blend because I forgot to buy two, whoops. Kind of mashed them in the skillet before returning the chicken to the pan.)

It’s very good! I’ve made it with the broccoli cauliflower rice and the sweet potato cauliflower rice. Both were delish! I cooked the chicken in advance in my instapot and made it 3 times last week. Fast, easy and filling . I haven’t seen the butternut squash riced veggies in store yet but that’s on my list to try .

This was an excellent recipe – easy and delicious. I see a few people complaining it was bland. Add seasoning! I added a bit more garlic (garlic lover!) and red pepper flakes for some heat. Other than some additional seasoning I followed the recipe. I shared this recipe with all my friends! Definitely a keeper.

I showed this recipe to my husband and he said…no……but I had some leftover cubed, cooked chicken in the freezer from a different recipe, and I had the green giant cauliflower, broccoli rice in the freezer too. I needed a quick dinner, and had all the ingredients in the house…so….I made it about a month after I had initially shown it to my husband and it was a HIT!!!!!! He loved it, I loved it and now, it will be one of our go to quick meals when I don’t have time to fuss with dinner. Best part is the serving size…perfect for just the two of us. Thank you for this really good, easy, and healthy recipe. The recipe also has a lot of flexibility with other ingredients used in addition to the broccoli, cauliflower rice. Thanks again.

Absolutely foolproof Gina! I doubled the chicken and cheese but forgot to double the other ingredients but it still turned out delish. Very easy and fast to make. Kids requested this to go in our normal rotation.

Cannot find the riced cauliflower/broccoli blend anywhere, just the riced cauliflower. I bought a bag of chopped broccoli to substitute in instead. How much do you suppose I should use for the same outcome of this recipe?

I made this Tuesday and doubled it to have leftovers for lunch/dinner the rest of this week. Definitely delicious, and for some reason even more so today when I had it for lunch! Maybe the flavors soak into the veggies a little more? Anyway, so delicious, and SO easy. This may be my new no-brainer weeknight meal!

Gina, I normally love your recipes, but I have to say that both my husband and I thought this was bland and dry. First time trying riced cauliflower & we are not impressed. It really did’t have much taste at all.

P.S. I’m kind of a lousy cook, Gina, but your books and website have given me a lot of confidence. I want to eat healthier, and your recipes are very detailed, which I need. When you say, sautée something, then you always follow up with approximate minutes. I need that! You’re pretty specific, and that’s really helpful to a lousy cook like me. My husband said that he likes all of food from that skinnytaste lady!

I just made this recipe today, and I LOVE IT! I’ve never had the riced brocc/cauliflower. Actually, our store was out of it, which I think is a good sign. However, they did have the Riced Veggies Cauliflower Medley, so I bought that. It turned out great! We’re campers, and this would be great to take camping as all I’d have to do is heat it up in the microwave. Any suggestions for making it vegetarian? Shrimp maybe?

Another homerun Gina!! 🙂 We are a low-carb household and always looking for new ways to substitute vegetables for pasta/rice. This was perfect! The only thing I added was Caribbean Jerk seasoning to the chicken for a little kick. Other than that, no modifications needed. And who knew Green Giant made the Riced Vegetables already prepared?!?! So much easier!! I will definitely be making this again.

We LOVED this super easy and delicious recipe. It will immediately become part of my dinner rotation. I used the frozen, riced cauliflower from Green Giant and it was perfection. I’m always happy for somebody to do the hard work for me. 🙂

I made this dish the other week and my husband, daughter and I loved it! (My 2 sons didn’t, but they hardly like anything- however their complaint was with the broccoli. They didn’t even realize there was cauliflower in it! So maybe I will try to sneak it in for rice in another dish… :))

This was sooo good & quick!!! Even the hubby liked it and I was skeptical about that! I added some leftover shredded carrot I had from making the Asian peanut noodles earlier this week and three in some green onion as well. I even over-riced the broccoli-flower but it still turned out well!

I made last night and my 6 yr. old picky eater had seconds. I used 3 bags of the Kroger frozen cauliflower/broccoli veggies. Had my 9 yr. old put in the food processor and rice ourselves. The ‘rice’ part was the best. Only change, I did was add oil while browning the rice. The extra voo seems to make a difference when making cauliflower rice I’ve noticed. This was a keeper. Love that it was comfort food without packing on the pounds!

I just loved this recipe! It was fairly simple and so delicious. I wanted to let you know that I’ve been religiously checking your website and using your recipes for over 2 years now. That’s when I started weight watchers. I’ve lost 164 pounds and you deserve some of the credit because your recipes have taught me that good food doesn’t have to be bad for you. Thank you so much.

I made this for my weekly lunch this past weekend and it was delicious! It came together quickly and wasn’t horribly expensive (i.e. lots of ingredients). I have made SEVERAL of Gina’s recipes and have never been let down. Thank you Gina! 🙂

This was pretty good. Having said that, I don’t feel it was up to par with the majority of SkinnyTaste recipes, which I generally love. I am glad that my preschooler had a good serving of vegetables, but as an adult it was pretty darned bland. There was nothing special, no oomph. It was fine, but sadly nothing more.

Great dish. I’m wondering whether you’re responsible for 3 stores in St. Louis being out of the Green Giant Riced broccoli/cauliflower combo with the manager lamenting he can’t keep it stocked! “Flies off the shelves” he said. (They have plenty of plain and a cauliflower/sweet potato combo). I think your recipe played a part in the cauliflower/broccoli flying off the shelves????

This was a win for an easy weeknight meal. I used green giant’s riced cauliflower + sweet potato (couldn’t find the broccoli mix). It was good, even my picky toddler approved! This is a great base that I will make again and add to, probably with additional chicken and maybe other veggies.

I made this last night for my husband who is rice obsessed and WOW he loved it!! I used fresh “veggie rice” that I found at the store, and it worked perfectly. I also put the pan in the oven under the broiler at the end to get the cheese nice and bubbly. Delicious overall, thank you so much for the recipe! I am adding this to my tried and true recipes 🙂

Tonight’s supper — and tomorrow’s lunch– was and will be delicious thanks to this new gem from my cooking hero! I had to hunt at three grocery stores to buy the riced broccoli and cauliflower. Next time, however, thanks to Gina’s great suggestions in past posts, I will rice the fresh veggies myself –SO EASY! — to make this delicious dish even better. This recipe will be in my regular rotation. Cooking the chicken in two batches is key.

I made this tonight and my whole family enjoyed it. I am always looking for carb free dinner ideas. This Green Giant product isn’t available in Canada. Could you add directions for fresh veggies? I made way too much and wasn’t sure if I should cook the veggies before putting them in the food processor. Thanks for abother great dish!

GINA,!! This dish was great! I have commented before, I am your loyal follower with now four year old triplets, so trying to please every palate in my house is always tricky. I am happy to report everyone in the house! I pulsed the broccoli on my own and it turned out great. Thank you for this – it’s always good to have a meal besides pizza that all of the kids will eat:)

Made last night and loved it. Used fresh riced cauliflower and a broccoli/carrot mix because that’s all they had at the store, and it worked well. I’d say maybe double the chicken to make it more filling, because I was hungry a few hours later! Otherwise, it was great and so easy. Will make again!

I tried your recipe for lunch today and it was yummy! I’m usually a carb lover but trying to cut back. This really hit the spot, especially with the the added cheese. It was super easy to make. I only used riced cauliflower bc that’s all I had on hand but I’m sure it’s even better with the broccoli added bc I love it. BTW I use your site 99.99% of the time for our lunches and dinners!

I think you meant add the 1/2 pound of chicken or do you cook the chicken in two batches? I feel like 8 ounces would fit in a skillet at one time. This sounds delicious! I have used the riced cauliflower before and now will look for the broccoli cauliflower combo. Thank you !!

Gina, in Step 2, it says to add HALF the chicken. I don’t think you meant that, there’s plenty of room in a large skillet for a half pound of chicken (even for a pound of chicken, if you’re doubling, from my experience. I’m loving riced vegetables right now, and am eager to try this recipe! I’m obsessed with your Skillet Cauliflower Arroz con Pollo, and also loved the Cauliflower Fried Rice with Ham. Thank you!!!!

I found riced broccoli to be stronger than cauliflower rice in taste. When I pre-cooked it in the microwave for a few minutes, it mellowed and blended better into the dish I was making. I didn’t know there was a cauliflower-broccoli blend and am going to add it to my list. We love the riced veggies. For my husband, I sometimes add brown rice to a dish and he’s perfectly happy. This recipe is going on my list for this coming week. Thanks, Gina.

I love riced cauliflower and use it all the time, either homemade or pre-riced at the Grocery store. When I heard Green Giant had a frozen option and it was a little less expensive, I thought why not try it? So we did. And then I remembered why I no longer eat canned or frozen veggies (other than corn and peas). YUCK. yuck yuck yuck can’t say it enough. There wasn’t enough salt or pepper in the world that could save it, at least not when you microwave or steam it like the package suggests. I had tried the cauli/sweet potato combo but still have a package of the broccoli/cauli rice and will try to use it by just sauteing and not steaming, which is what I assume you mean in this recipe.

On another note, we’re in love with their cauliflower tots, so I’m happy those are a hit!

I’ve found the best way to cook the frozen riced cauliflower is to put it in a dry pan and let it saute, stirring every once in a while, until all the moisture has cooked off and its all heated through. I like using frozen over fresh when I want the veggie taste to be more subtle.

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).